Miso Soup

1/4 Cup Dulse seaweed, sliced
1/4 T. Cayenne pepper
1/4 Cup Wakame seaweed, chopped
Nama Shio (Uminosho)
3 T. Unpasteurized Miso
1 Daikon, grated
5 Cups Hot water
1 Carrot, grated
5 oz Tempeh (Cut in 1/4″ cubes) (optional)
1/4 tsp Orange Rind or
1/2 Cup Orange Juice (freshly squeezed)
1/2 Cup Scallions, minced

Put all ingredients except for the Orange Juice in an oven safe bowl (such as Corning ware) and leave in an Excalibur dehydrator at 108 degrees F for 1 to 2 hours. OR – for slightly cooked version – Heat one tablespoon water in a pot. Saute ginger in this water over medium heat for about one minute, stirring constantly. Add the rest of the water, the (optional) tempeh and the dulse. Simmer for about 15 minutes over very low heat. Remove from heat. Add miso, vegetables including the wakame seaweed, scallion, salt and pepper. Mix with the Orange Rind or Juice and serve. Best if a slow cooker or Crock Pot is used on a low setting.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Quinoa Fruit Salad

6 oz. Quinoa, sprouted
1 Cup Mandarin oranges, sliced
1/4 Cup Cashew or Almond Milk,
2 T. Orange Juice
1/3 Cup Mint, chopped
1 1/2 Cups Strawberries, sliced
3-5 Dates, chopped fine, piths removed
2 Kiwis, pared and sliced

Blend milk with dates. Pour over quinoa in a bowl. Add the orange juice, fruits and mint and mix well, serve as is or dehydrate the quinoa and milk in a bowl at 108 degrees F for one hour in the winter. Then add the fruits and orange juice just prior to serving. Garnish with mint.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Peaches and Berries

12 Freestone Peaches
2 Cups Strawberries and raspberries freshly made, mixed
3/4 Cup Lime juice
3/4 Cup Agave or Stevia or other sweetener

Halve peaches and remove stones. Combine sweetener and lime juice (if using agave use half the portion recommended). Pour over peaches and marinate for 2-4 hours. Place peaches in a serving bowl and pour the marinade into a blender with the strawberries and most of the raspberries.. Blend well, and pour over peaches Garnish with remaining raspberries.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Green Smoothie

1 large Pineapple
50 grams Watercress
100 grams Blueberries

Peel and cut the pineapple and push through the hopper of a juicer. Pour the juice in a blender. Add the blueberries and watercress. Or put the pineapple, blueberries and watercress with some water in a Blendtec Total Blender and mix on high speed. Chill if desired and serve with a sprig of watercress on top.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Green Monster

A Great folic acid booster…

2 Carrots
1 tsp. Nama Shoyu
1 c. Spinach
Dash Cayenne pepper (optional)
1-2 leaves Kale
1 T. Lemon Juice
bunch Beet greens
2 Cups Water (only if using a blender)
1 c. Cabbage
1 Clove Garlic

Put all ingredients in a Blendtec Total Blender or very high powered blender. Add additional water if necessary and serve. If using a juicer, juice all the vegetables, put into a blender, add the other ingredients and serve.

Dorit’s book: Celebrating Our Raw Nature

 

Coconut Ice Cream

1 Cup Frozen Coconut flesh
2-3 Dates, frozen, and chopped
2 Frozen (peeled) Bananas

In a Blendtec or Vitamix Blender mix all ingredients adding a tiny amount of coconut water, if necessary, and using a plunger. Serve in a chilled bowl.

Or alternating each ingredient, push through the hopper of a Green Star or Champion Juicer making sure the ice cream goes directly into a chilled bowl.

Serve immediately.

Other recipes like this from Dorit can be found at:

Dorit’s book: Celebrating Our Raw Nature

 

Marinated Goodies

4 zucchinis, 2 yellow, 2 green, finely sliced
2 T. Pine Nuts
4 T. Olive Oil
1 Lemon juiced, and zest finely grated
Celtic sea salt to taste
1 T. Chives, chopped
Cayenne pepper to taste
2 (85 grams) Watercress
Dash Nutmeg

Place the zucchinis in a bowl with the lemon juice and zest, chives and olive oil. Season with Celtic salt, nutmeg and cayenne pepper. Mix well.

Allow to marinate for 2-3 hours. Add the watercress and pine nuts. Mix again. Let sit for 15-20 minutes before serving.

Dorit’s book: Celebrating Our Raw Nature